Ingredients
Orange caramel sauce
Method
1.In a large bowl, sift the flour and sea salt. Make a well in the centre and pour in the beaten eggs. Whisk briefly, then add the butter and milk. Whisk until it forms a smooth, thin batter. Leave to stand for 30 minutes.
2.After the batter has rested, add more milk if need be, until it is the consistency of pouring cream. Transfer it to a jug.
3.Heat a 15-20cm pan, or two, to a medium heat. Grease with butter. Pour in the batter, turning the pan as you pour, until it thinly covers the bottom. Pour off any excess batter. Cook for 1-2 minutes until golden, then turn and cook the second side. Transfer it to a plate.
4.Repeat with the remaining batter. You should get at least 25-30 thin crêpes. Store them until required.
5.To make the orange sauce, in the pan, bring the sugar and water to a simmer until it turns a golden, then caramel colour – about 5-7 minutes. Do not stir as it will crystalise. Add the butter, orange juice and zest, and lemon juice (be careful as it will spit). Simmer for 10 more minutes.
6.Fold the crêpes into quarters and lay these, overlapping slightly, in the pan with orange sauce (I divide them between two pans to keep the crêpes to a single layer). Heat through.
7.At the table, pour warmed cognac over and use a long match to light it. It will flame for 10-20 seconds.
8.Serve 2-3 crêpes per person, drizzled with sauce and topped with whipped cream if desired.
Allowing the batter to rest ensures that your crêpes will be tender and not tough.
Note
